Ingredients:

  • 2 lbs (900 g) lamb shoulder or leg, boneless, cut into 1-2 inch cubes
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper, to taste
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 can (28 oz or 794 g) crushed tomatoes
  • 1 cup (240 ml) dry red wine
  • 1 tablespoon (15 g) tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Pat lamb cubes dry with paper towels; season with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat.
  3. Sear lamb in batches until browned on all sides; remove and set aside.
  4. In the same pot, add diced onion, carrot, and celery; sauté until soft and translucent.
  5. Add minced garlic; cook for an additional minute until fragrant.
  6. Stir in tomato paste; cook for 1-2 minutes to deepen flavor.
  7. Pour in red wine; scrape the bottom of the pot to deglaze.
  8. Add crushed tomatoes, oregano, basil, and bay leaf; stir to combine.
  9. Return seared lamb to the pot; bring to a gentle boil, then reduce heat to low.
  10. Cover and simmer for 1 hour, stirring occasionally.
  11. Taste and adjust seasoning if necessary; remove bay leaf.
  12. Serve hot, garnished with fresh basil leaves.